It's super easy to make your own mint soda! Garden mint plus homemade ginger bug and the summer day is instantly brightened.
You can grab a can of probiotic soda for well over $2 at the store... or... make yer own! This is a super affordable way to give your kids a treat. And I won't tell if you add some fun spirits to your own serving!
Pull out your ginger bug (I love to keep one active and ready most of the time) and make Ginger Beer (a great option/new taste from root beer). You can also enjoy your cuppa The Best Iced Coffee or lovely Raspberry Hibiscus Tea.
Key Ingredients
Mint - I like to combine both leaves and flowers for amazing flavour.
Water - Always use filtered water for the best fermentation.
Sugar - Your yeast and bugs need food.
Ginger Bug - Always keep a ginger bug handy for soda making.
How to Make Probiotic Mint Soda
***See recipe card below for precise measurements and instructions.***
Step 1: Steep mint leaves and flowers for 15 minutes.
Step 2: Strain out and add to compost.
Step 3: Add sugar while tea is still warm to dissolve.
Step 4: Stir in ginger bug and lemon juice.
Step 5: Funnel into fermentation vessel.
Step 6: Let the bugs go to work!
FAQs
Yes, definitely! This is basically a mint tea that we then ferment into soda. Feel free to use any of your favourite herbal tea blends. This is a relatively small batch so you can easily give things a try and if it doesn't work out, you aren't out a ton of fancy ingredients. We forage for a lot of our tea ingredients.
Especially when using strong teas like mint, you wouldn't call this a ginger soda. The ginger bug is just the basis for fermentation but it is such a small part of the overall drink you don't notice it. So even ginger haters will enjoy their homemade soda!
Photos by Dante from Shire by the Sea
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Garden Mint Soda
Ingredients
- 6 cups filtered water
- 2 cups freshly gathered mint leaves any variety or combo works
- 1 ½ cups fresh mint flowers we used sage
- 1 cup organic cane sugar
- ½ cup active ginger bug OR 1 teaspoon of yeast either brewing or bread
- Juice of one lemon
Instructions
- Bring water to a boil then take off the burner and add mint leaves and flowers.
- Steep mint and flowers for at least 15 minutes.
- Strain leaves and flowers out and discard into compost.
- Stir in sugar while the tea is still warm and dissolve it.
- Add ginger bug or yeast at this point and stir well.
- Pour mint tea into a fermentation vessel (large jug, small carboy etc.).
- Squeeze lemon juice and add to the mint pop.
- Cover with a towel or loose fitting lid and place in a safe place to ferment. After several hours or days, look for bubbles several times a day. When it is starting to fizz, it is time to bottle.
- With your pristinely clean bottles, take your funnel and place it in the bottle. You might want to have a tea towel underneath to catch any overflow. Carefully pour mint pop into the bottle stopping short at an inch or two below the top. Cap it off and repeat for the remainder of your bottle(s). If you wish you can also keep it in a small carboy or large jug.
- Keep in mind that fermentation will continue. Otherwise, place in the fridge and drink within a few weeks.
Notes
- Beware of over carbonization as you don’t want any explosions to clean up!
- Enjoy this sparkling beverage with a lemon slice, or a spring of mint in the glass for a bit of pizazz!
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